This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Soak the beans over night, boil up with a little soda, drain, and add water to cover. To a pound of beans use a tablespoonful of salt and a half-cupful of savory drippings. Boil until tender, about eight hours, or cook over night in the fireless cooker. If desired, a pint of stewed tomatoes, or four quartered fresh tomatoes and a minced green pepper may be added to the beans half way of the cooking. The drippings may be omitted.
Soak over night, together, a half pound each of samp and soy beans. In the morning, drain and rinse, add a half pound of fat salt pork, cut in dice, cover with boiling water, add a tablespoonful of salt and simmer all day in a covered utensil. When done, the whole mixture will be rather mushy. Add water as necessary during the cooking.
Put the left-over mixture of soy beans with samp into a bread pan, rinsed with cold water. Let stand until stiff, turn out, slice, dip in dry bread crumbs and fry in savory drippings on both sides. Serve with tomato sauce.
Soak a half pound of cow peas over night; in the morning, drain, rinse and scald with a little hot water and soda. Rinse again, cover with water, add a half tablespoonful of salt and a quarter pound of diced fat bacon, or ground raw beef. Boil gently for four hours, adding water as necessary, then add a half pound of brown or uncoated rice and boil an hour longer.
Prepare roast pork as directed in the chapter on meats. In the meantime a half pound of cow peas should have been soaked and cooked until soft. They should then be put in the bottom of the roasting pan underneath the meat an hour before it will be done, and cooked until the meat is done and the peas are brown.
1 pint soup beans
2 tablespoonfuls Barbadoes.
molasses 2 tablespoonfuls sugar l 1/2 teaspoonfuls salt
1/4 teaspoonful pepper
1/4 pound salt pork
1 pint stewed tomatoes
1/4 teaspoonful soda
Soak the beans over night. Drain, parboil, cover with boiling water, add the soda, the seasonings, the onion, chopped, and the pork cut in small pieces. Simmer for four hours, replenishing the water as needed. They should be moist, but not wet, when done.
1 pint of dried lima beans 1/8 teaspoonful soda
2 tablespoonfuls flour
2 tablespoonfuls butter or bacon fat
1 1/2 teaspoonfuls salt 1/8 teaspoonful pepper 1/2 teaspoonful onion juice 2 cupfuls stewed and strained tomatoes
Soak the beans over night. In the morning drain, add the soda, and cover with fresh boiling water; cook slowly for an hour. Drain again, add more boiling water and the salt and cook an hour longer in a double boiler. Then melt the fat, stir in the flour, add the seasonings and, gradually, the tomato juice. Let boil up once, pour over the beans and serve very hot.